Bacon Bleu Hamburger Steak w/ Madeira Pan Sauce Print Email

Tony’s Bacon Bleu Burgers smothered in a tasty Madeira mushroom sauce – great over egg pasta ribbons, potatoes, or your favorite rice.

4 Tony’s Bacon Bleu Burgers
2 TBS olive oil
2 TBS butter or olive oil
1/2 cup minced onion
2 shallots, minced
2 cloves garlic, minced
6 oz Crimini, Shiitake, white or re-hydrated wild mushrooms, sliced
1/2 cup Madeira wine (not cooking wine)
1.5 cups beef stock (More Than Gourmet’s ‘Glace di Viande’ preferred)
1 TBS tomato paste

In a large skillet, sauté burgers over medium heat in 2 TBS olive oil – cooking slowly until just done (150-155 internal) – remove to a warm plate and cover.

Add butter or more olive oil, minced onion, shallots, garlic, and mushrooms, sautéing and stirring until they begin to brown lightly – stir regularly. Add Marsala and simmer to reduce by half. Add the tomato paste and broth and simmer together for several minutes – taste and adjust.

Add back hamburger steaks and simmer in sauce to heat through. Serve over potatoes, pasta, or rice. – Chef Michaelangelo (mick) Rosacci, --

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